Experiment - Chocolate Stout variations

Over the past couple of weeks we had forgotten about our three 1 gallon fermentation vessels that we bought to use for experimental brews. Well, the time has come to try some funky, fresh brews that may either turn out wonderful or disastrous. Here is the game plan:

1) Make 3 gallons of chocolate stout similar to the Muckalee Oatmeal Stout.

2) Use 1 of these gallons as a control formula because every good experiment has a control (thanks elementary school science).

3) Add 2 tbs. fresh organic navel orange zest to one of the variable gallons during primary fermentation.

4) Add 2 tbs. fresh organic navel orange zest and 1/8-1/4 tsp. cayenne pepper (or chipolte pepper) to the last of the variable gallons during primary fermentation.

5) Drink, compare, take notes.

6) Destroy and completely forget any bad combination. Replicate if tasty.

If anyone is curious as to the inspiration behind these somewhat wild flavor combinations, we offer the following examples:

- Green & Black's Organic Maya Gold Chocolate - Amazing flavor combination of chocolate, spices, and orange.
- Chocolove xoxox Chilies & Cherries in Dark Chocolate - Great combination of fruit and chocolate with just enough chili presence to round out this complex flavor without being overbearing.
- Chocolate covered jalepenos - intriuging, excellent treats from Carol Widman's Candy Company (home of the famous chocolate covered potato chip, and the less famous chocolate covered olives and pickles, seriously).

Understanding many beer drinkers enjoy their fruit, spices and beer separately, we realize this flavor combination would be something of a specialty brew. That is if any of these combinations make it out of the test kitchen without being disposed due to unpalatable flavor. We'd like to say we're optimistic about the outcome, but, honestly, this idea has the potential to die a fiery death. Why not try it, this could be the start of something beautiful.

If anyone has any other crazy ideas that could be materialized into a fermented liquid, let us know, we can try to make it happen.

Slainte,

Taxford